Cheesecake Factory’s Macaroni & Cheese

Some of my fondest food memories are at the Cheesecake Factory. I know many folks don’t like to eat there because of the long wait and huge menu. But I guess that is what I love about it. Waiting an hour to choose from a million things…love it. A secret of the Cheesecake Factory Menu is the Macaroni and Cheese under their side dishes. This stuff is delicious. Warm and gooey, the perfect ratio of creamy cheese and pasta. Topped with breadcrumbs and more cheese for a little textured layer on top. The side dish is large enough for an entree serving but great reheated for leftovers too.

I love cooking and eating macaroni and cheese. There is something about whisking up a roux that makes you feel like a chef! I have tried to replicate this restaurant recipe, check it out after the jump.

I’ve been trying to find the perfect Mac n’ Cheese recipe just by trial and error at home and I’ve finally caved and have been doing research on what I’m not doing JUST right. All the dishes, so far, have turned out yummy. Just not *creamy*!! I’m going to try this recipe this weekend. By the way, next time you go to the Cheesecake Factory, try the Mac n’ Cheese side dish with a side dish of broccoli. I’m hooked!!

I hope this recipe turns out good for you! Mac & Cheese can be temperamental sometimes, you can do everything right and it might not turn out or it will! I will definitely try the broccoli with it next time, sounds delicious!

We tried this dish for the first time last night at CF, OMG!! We are all in love with it and can’t wait to go back for more. I will definitely try your recipe. I have one question though, for your Cheddar Cheese, do you use the mild version?

Well,
It was ok and tasty but, it wasn’t creamy and cheesy like at CF. I’m wondering…do you pack the cheese into the 1/2 cup measurements? I will definitely make it again but would like it more creamy.

Thanks for the ideas! I think I will keep all the measurements the same except I will cut the macaroni noodles in half, it was too much for us anyway. I will let you know how it comes out when I make it next time.

Ok, I kept all of the measurements the same except I used only 8 ounces of macaroni noodles. I traded the bread crumbs for crushed Ritz crackers. It still wasn’t creamy like it is at CF but it definitely was better. My husband and kids like this version better. Quick question… Is the Tbsp of vegetable oil supposed to be for the casserole dish or is it supposed to be mixed in with the cheese/noodle mixture? I haven’t been using it either way.

Just wanted to say, I worked at CCF and the mac and cheese ball recipe did not include a single one of these cheeses…from what I remember, it was a white cheddar, and gouda blend…there certainly was no velveeta